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General Formula for Casserole Recipe

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This recipe for General Formula for Casserole, by , is from The 2009 Zens Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Zens
Added: Friday, October 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Protein--
Ground beef or Sausage
Chicken
Pepperoni
Hot dogs
Fish sticks
(you get the idea)

Vegetable--
Green or Yellow beans
Corn
Broccoli
Squash
Potatoes
Mixed veggies
(Is it green? Throw it in.)
Sauce--
Cream of Something soup
Cheese
Gravy
Sour cream
Spaghetti sauce
Starch--
Potatoes
Macaroni
Rice
Spaghetti (get creative)

Crunchies for texture--
Tater Tots
French Fried Onions
Crackers
Chips
Corn Flakes
(Let your imagination run wild with possibilities.)

Directions:
Directions:
It seems like, for the most part, as long as you have at least one thing from each category, these ingredients can be used fairly interchangeably. You can put either the starch or protein on the bottom. The sauce always seems to go in the middle (if you put it on top, the finished product usually doesn't taste much different, it will just be messier and not as pretty. I don't know what happens it you put the sauce on the bottom). Then you put whatever Crunchies you chose all over the top. Put it in the oven for 25-30 minutes on 375, it usually comes out pretty good!

Number Of Servings:
Number Of Servings:
Depends on the size of the pan. 4 or more usually.
Preparation Time:
Preparation Time:
15-25 prep time, 25-30 cook time
Personal Notes:
Personal Notes:
Sometimes one of your ingredients can do double duty. Like with Tater Tot Hot Dish, the Tater Tots count as the starch and the Crunchies. In Fish Stick Casserole (don't knock it 'til you try it), the fish sticks count as protein and Crunchies. In Pizza Casserole, the tomatoes in the pasta sauce kind of make up for the vegetables. Don't get me wrong, it IS possible to mess it up! For the most part though, casserole has been a pretty forgiving dish.

 

 

 

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